September 17, 2017
1 Ratings
Photo by Lena Grp
  • Serves 10-12
Author Notes

This is the original Greek moussaka recipe with ground beef (and never lamb) without potatoes, in a lighter version. —Lena Grp

What You'll Need
  • for the moussaka
  • 1 pound or 1/2 kg lean ground beef
  • 6 medium/big eggplants
  • 1/2 cup olive oil
  • 1 medium onion finely chopped
  • 1 cup ripe tomatoes diced
  • 1/2 cup crumbled feta cheese (optional)
  • 4-5 tablespoons breadcrumbs
  • 1 egg
  • 2 bay leaves
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • a pinch clove powder
  • salt and pepper
  • 1/2 teaspoon oregano
  • for the thick bechamel sauce
  • 1 liter milk, room temperature
  • 1 cup all purpose flour
  • 1/4 pound or 100 gr butter (or half olive oil half butter)
  • 1 teaspoon salt
  • 1/3 teaspoon nutmeg
  • pepper
  1. Preheat the oven to 390° F or 200° C.
  2. Rinse the eggplants, peel and cut them into slices 1/6 inch or 5mm thick.
  3. Place them on a baking pan lined with parchment paper (for this amount will need two big baking sheets).
  4. Drizzle with olive oil and bake for about 20’, or until eggplants start turning golden brown.
  5. Remove eggplants from the oven and sprinkle on some salt and oregano.Set aside.
  6. Bring a saucepan over medium/high heat and pour the olive oil. When olive oil is hot add the onion and sauté for 2′.
  7. Add ground beef and stir and press it using a fork for about 10’.
  8. Add diced tomatoes and bay leaves and reduce heat to low/medium.
  9. Add salt, pepper, allspice, cinnamon and clove powder.
  10. Cook for about 15’ and add feta cheese.
  11. Stir and remove from heat. At this point must have nearly no liquids.
  12. Let it stay for a while, then add breadcrumbs and the egg. Stir very well.
  13. Remove bay leaves.
  14. Place half of the eggplants in a rectangular (about 14X10 inches or 34X25 cm) baking pan.
  15. Then spread the ground beff evenly.
  16. Cover with the remaining eggplants and set aside.
  17. Bring a small/medium saucepan over medium heat and pour the butter (and olive oil).
  18. When the butter melts and it’s hot enough add the flour and stir.
  19. Reduce the heat to low and pour the warm milk little by little stirring constantly.
  20. Add salt, pepper and nutmeg and remove from heat when you have a thick sauce.
  21. Pour the sauce to cover the eggplants carefully.
  22. Bake for about 45′.
  23. Let moussaka cool down before cut and serve it.

See what other Food52ers are saying.

  • Zandra Zonkey
    Zandra Zonkey
  • Lena Grp
    Lena Grp
  • Mirella

3 Reviews

Zandra Z. April 21, 2020
I made a version of this moussaka yesterday, using roast eggplant slice as a base, and potato slices par-boiled on top. I also used nutmeg, as I am not a fan of cinnamon. Added some plain cheese to the bechamel sauce topping. Anyhow it was the best moussaka in the world ! I made a big dish of it for 7 people, and nothing was left. I liked the egg mixed in to the mince, as it somehow made it creamier. Thanks for the inspiration Lena
Mirella March 25, 2018
for the bechamel- it should be 1/4 lb butter not 1/4 ounce butter. 100gr= about 1/4 lb.
Lena G. March 26, 2018
Thank you for noticing it.
I had the packaging in my mind.